Pre-heat the oven to 200C/400F/Gas mark 6. Place the onions, peppers, new potaotes in a large roasting tray in a single layer, drizzle with olive oil, toss in the oil and roast for 20 minutes.
2 red onions, 2 red peppers, 800 g new potatoes, 4 tablespoon olive oil
Mix the honey and mustard together in a bowl
2 tablespoon honey, 1 teaspoon mustard
Lay the sausages on top of the vegetables and add the cherry tomatoes and the thyme or rosemary. Drizzle the honey and mustard over the sausages. Pour in the chicken stock or white wine if you'd like a thin sauce. Roast for a further 30 minutes then serve. Substitute chicken stock for vegetable stock if cooking for vegetarians or vegans.
12 thin pork sausages, 200 g cherry tomatoes, 2 sprigs rosemary, 300 ml chicken stock
Notes
Ingredients
Sausages - use good quality sausages. Thicker sausages may require a longer cooking time. You can also use vegetarian or vegan sausages. Check the packets for the cooking time as they may be different to that needed for pork sausages.
Bell Peppers- red and yellow bell peppers are nice and sweet and help make this tray bake colourful. Avoid green bell peppers as they have a more bitter taste.
Red Onion - has a sweeter taste than brown onion and goes very well with the sweetness of the peppers.
Potatoes - Use baby or new potatoes. You don't need to peel them and the skins offer extra fibre. Cut them all to a similar size about 3cm in diameter so they cook at the same time. If you need to use other varieties of potato, you should peel and boil them for about 6 minutes before adding them to the roasting dish.
Cherry tomatoes - these are optional but add lovely colour and flavour
Herbs - I've used fresh rosemary but you can also use thyme or oregano.
Honey - use runny honey that can easily be mixed with the mustard.
Mustard - use your favourite mustard - it can be English mustard or wholegrain.
ChickenStock or white wine - this is optional if you'd like to add a sauce.
Storage
Cooked sausages will keep in the fridge for 3 - 4 days. A sausage tray bake won't freeze well unfortunately as the vegetables will go all limp. You can however reheat it. Just cover it will foil to prevent further browning and heat in the oven at 200C/400F/Gas Mark 6 for about 15 - 20 minutes until piping hot.